Instructions

MAKE THE RICH MINCED BEEF FILLING:
Heat vegetable oil in large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef in batches breaking it up with wooden spoon. Brown well developing deep color about 8-10 minutes. Don't overcrowd pan work in batches if needed. Remove beef with slotted spoon and set aside leaving fat in pot. Reduce heat to medium. Add onions and carrots to pot and cook 8-10 minutes until softened and beginning to caramelize. Add garlic and tomato paste, cook 2 minutes stirring constantly. Return beef to pot. Sprinkle flour over mixture and stir well to coat everything. Pour in beef stock, beer, and Worcestershire sauce stirring to combine and scrape up any browned bits from bottom. Add thyme, bay leaves, salt, pepper, and mustard powder if using. Bring to boil then reduce heat to low. Simmer partially covered for 45-60 minutes until filling is thick rich and liquid has reduced significantly. Filling should be saucy but not watery. Remove bay leaves, taste and adjust seasoning. Cool completely before assembling pie this is critical to prevent soggy pastry.

MAKE THE SHORTCRUST PASTRY:
In large bowl combine flour and salt. Add cold butter and lard cutting in with pastry cutter or fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces. Sprinkle 6 tablespoons ice water over mixture stirring with fork until dough begins to come together. Add more water if needed 1 tablespoon at a time. Divide dough into two portions one slightly larger for bottom. Shape into disks, wrap in plastic wrap, and refrigerate at least 1 hour.

ASSEMBLE THE PIE:
Preheat oven to 400°F (200°C). Roll out larger pastry disk on lightly floured surface to about 1/8-inch thickness. Line 9-inch deep-dish pie pan with pastry leaving 1-inch overhang. Trim excess. Fill pastry shell with completely cooled beef mixture mounding slightly in center. Roll out second pastry disk for top crust. Brush edges of bottom crust with water. Place top crust over filling pressing edges together to seal. Trim excess pastry leaving 1/2-inch overhang. Fold edges under and crimp decoratively. Cut several steam vents in top crust or create decorative cutouts. Optional decoration use pastry scraps to create decorative shapes like leaves or flowers for top of pie. Brush entire surface generously with egg wash for deep golden color.

BAKE:
Place pie on baking sheet to catch any drips. Bake at 400°F for 20 minutes to set pastry. Reduce temperature to 375°F (190°C) and continue baking 35-40 minutes until pastry is deep golden brown and filling is bubbling through vents. If edges brown too quickly cover with foil or pie shield. Cool 15-20 minutes before slicing to allow filling to set.